Last week, I made quesadillas. My wafflemaker’s grid makes two 4-inch waffles. While four very thin slices of salami browned in it, I arranged onion jam, mustard, sliced tomato, and cheese in the -middle of two 6" tortillas. After putting the heated salami atop the stacked ingredients, I topped it with a little more cheese, then folded the edges over to form two square packets, with toothpicks to hold the flaps in place before waffling. This is a real keeper!
Anyone ever try crisping corned beef hash in the wafflemaker? I made a batch using Libby canned corned beef. But it’s too tasty to risk getting it stuck in the grid. Perhaps there are tricks, like forming a patty and freezing it first?..
